Introduction

Ruffled Milk Pie is a delicate and visually stunning dessert that combines crisp phyllo pastry with a creamy, spiced custard filling. This unique pie is both light and flavorful, making it a perfect treat for any occasion.

A round baked pastry with a golden-brown top that looks like many rose-shaped layers closely packed together, each petal curled and flaky with a light dusting of sugar on top, sitting on crumpled parchment paper over a wooden board. The base of the pastry is slightly thicker and pale yellow, showing the baked dough's softness under the crispy top. In the background, a blurred white marbled surface holds a large white plastic milk jug with a blue cap and a metal pie server with a decorative cutout design. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (melted)
8-10 sheets phyllo (thawed)
1 ½ cups milk
½ cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 orange
¼ teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Brush a 9-inch cake pan with some melted butter, then line it with parchment paper. Push the parchment into the edges and allow the excess to overhang the sides for easy pie removal and to help keep the custard contained.
Step 3: Place phyllo sheets on a baking sheet lined with plastic wrap. Cover with another plastic wrap sheet and a towel sprinkled with water so it’s damp but not wet, to keep the phyllo from drying out.
Step 4: Lay one sheet of phyllo horizontally on your work surface and gently brush it with melted butter.
Step 5: Using your hands, scrunch the phyllo accordion-style into a thin horizontal strip. Small rips and tears are fine.
Step 6: Starting at one end, roll the folded phyllo into a loose spiral.
Step 7: Place the phyllo spiral in the center of the prepared cake pan.
Step 8: Repeat with remaining sheets, adding each spiral next to the others to form a ring around the center spiral. Nestle them close without crushing. Aim for 6 or 7 spirals around the center one.
Step 9: Bake for 15-20 minutes until the phyllo is golden brown.
Step 10: Remove the pan from the oven and keep the oven on. Let the phyllo cool about 10 minutes while you prepare the custard.
Step 11: In a large bowl, whisk together milk, sugar, eggs, vanilla, orange zest, cinnamon, and salt until well combined.
Step 12: Gently pour the custard over the cooled phyllo spirals.
Step 13: Return the pie to the oven and bake for 15-20 minutes more, until the custard is set.
Step 14: Allow the pie to cool completely.
Step 15: Dust with powdered sugar and a little extra cinnamon before serving.

Tips & Variations

Use a damp towel to cover the phyllo sheets to prevent them from drying out and becoming brittle during preparation.
For a richer flavor, substitute half the milk with cream or evaporated milk.
Add a tablespoon of orange liqueur to the custard for a subtle boozy twist.
Try different citrus zest, like lemon or lime, for a unique aroma and flavor.

Storage

Store leftover Ruffled Milk Pie covered in the refrigerator for up to 3 days. Reheat gently in a low oven or enjoy cold. The phyllo may soften over time, so consuming it fresh is best for a crispy texture.

How to Serve

Two slices of a light yellow cake with a rose-shaped topping in a golden-brown shade sit on two pale blue scalloped plates. Each slice is triangular and rests near the center of the plates. Two silver forks lie beside each slice on the plates. The plates are placed on a smooth wooden board with warm brown tones and visible grain, which rests on a white marbled textured surface. A blue and white striped cloth peeks out from under the board on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen phyllo dough for this recipe?

Yes, frozen phyllo dough works well as long as it is fully thawed before use. Keep it covered with a damp towel to prevent drying out while you work.

What if I don’t have orange zest?

If you don’t have orange zest, you can omit it or substitute with lemon zest or a small amount of orange extract to preserve the citrus flavor.